Oils and Fats News March 2023
Laurence Eyres FNZIFST
Avocado conference and Technical Visitor
A major Avocado conference is on in Auckland beginning beginning soon, we are all looking forward to the visit of Professor Selina Wang who has done major work on both avocado oil and olive oil. She has significant papers in the field of detecting and stopping adulteration of these oils.
Her very relevant quote at the end of her published paper, “In order to establish fair standards, it is also imperative to know how these parameters change with varietal, harvest time, and processing conditions to determine the appropriate ranges for avocado oil, ensuring authentic products are not flagged incorrectly. This study gives a timely overview of the quality and authenticity of the avocado oils available on the US market and a call to action for the standards establishment.
Wang, S. and Greene, H. Food Control, (2020), 116,107328
“See a particularly good review of the proposed Codex standard. Comment at the end of the Article “Samples overall fit the current proposed CODEX standards for fatty acid profile. Fruit growing region and harvest time were found to have the biggest impact on fatty acid profile and will be important to consider in the future as more regions become avocado oil producers.”
Evaluation of proposed CODEX purity standards for avocado oil. (Wang, S. Food Control ,143 (2023),109277.)
Other conferences and meetings
The annual NZIFST conference is being planned to take place in Dunedin at the end of June. We believe the program is coming together nicely so keep an eye on newsletters and announcements for updates on speakers and registration.
Contact Wendy Bayliss, 0225498483
Don’t forget the Annual AOCS Conference in Denver ,Colorado, April 30 to May 3rd.annualmeeting.aocs.org
Later in the year we have the AAOCS conference which this time will be held in Newcastle in New South Wales. It’s early days so no details of the program are out yet anyone interested should contact Doctor Matt Miller at the Cawthron institute.
Linseed oil and Driers
Many years ago, this author together with a friend Stuart Gray from Fletchers looked at mixtures of refined linseed oil with naphthenate driers. The author used these driers and oils on many a fence and pieces of outdoor furniture. We would like to know if anyone has done work in this space to optimise the type of napthenates used, their concentration and the state of the linseed(flaxseed) oil used in terms of refining extent.
Oleogels, bigels and liposomes
The Oils and fats group will be sponsoring a 4 th. year student project at Massey university looking at the topic of oleo gels (organogels). More details will be available in the next few months, and we hope to review some of the results at the above AAOCS conference. If anyone has practical knowledge of commercial gels for the food industry, please let us know.
Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults
Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.
It is hope that the Australasian standard for olive oil helped to firm up these preferences.
Br J Nutr, 2022 Dec 2;1-11.
It is also interesting to read Claudia Guillaume article on comparing oxidative stability on frying of various oils. Reasonable predictors of how an oil will perform when heated have been oxidative stability, secondary products of oxidation, and total level of PUFAs. EVOO has demonstrated to be the most stable oil when heated, followed closely by coconut oil and other virgin oils such as avocado and high oleic acid seed oils.
De Alzaa F, Guillaume C* and Ravetti L Modern Olives Laboratory Services, Australia, Acta Scientific Nutritional Health Volume 2 Issue 6 June 2018.
Potential of Omega 3 Supplementation for Coronavirus Disease control (COVID-19): A Scoping Review
- Nanda Nursyifa Fadiyah, Int J Gen Med. 2022; 15: 3915–3922.
- Published online 2022 Apr 11. doi: 10.2147/IJGM.S357460
COVID-19 can cause fever, cough, headache, and shortness of breath but patients with comorbidities can experience severe effects and death. An action is needed to treat this condition in COVID-19 patients. Omega 3 fatty acids may be one possibility associated with COVID-19 prevention, management, and treatment. Therefore, this review aimed to identify the existing studies on potency of omega 3 fatty acid supplementation on COVID-19. The studies selected were the full-text, non-review ones which focused on the omega 3 fatty acid intervention in COVID-19 with COVID-19 patients and people affected by COVID-19 as their subjects and clinical manifestations or the results of supporting examinations as their outcomes. No quality assessment was performed in this review. Of the 211, there were 4 studies selected for this review. They showed that severe COVID-19 patients have low levels of omega 3 in their blood. Omega 3 was considered to reduce the risk of positive for SARS-CoV-infection and the duration of symptoms, overcome the renal and respiratory dysfunction, and increase survival rate in COVID-19 patients. Omega 3 fatty acid supplementations were thought to have a potential effect in preventing and treating COVID-19. This can be a reference for further research about omega 3 fatty acid supplementation and COVID-19.
Association between blood N-3 fatty acid levels and the risk of coronavirus disease 2019 in the UK Biobank” by William S. Harris, Nathan L. Tintle, Swaminathan Perinkulam Sathyanarayanan and Jason Westra, 28 February 2023,
Bioactive omega-3 fatty acids are associated with reduced risk and severity of SARS-CoV-2 infection” by Philip C. Calder, 28 February 2023, American Journal of Clinical Nut
Codex Draft standard for microbial omega-3 oils
Schizochytrium oil is derived from Schizochytrium species (such as Schizochyrium linacinum, include others) of the genus Schizochytrium (family Traustochytreaceae). Due to taxonomical name changes made to the genus Schizochytrium, the following genus and species are considered to be included: Schizochytrium aggregatum, Aurantiochytrium limacinum, Aurantiochytrium mangrovei, Oblongichytrium minutum, Oblongichytrium octosporum.
Nannochloropsis oil is derived from the species Nannochloropsis xyx, of the genus Nannochloropsis (family Eustigmatales).
- Peroxide value ≤ 5 milliequivalent of active oxygen/kg oil
- Anisidine value ≤ 20
- Total oxidation number (TOTOX ≤ 26
- My comment would be that these Totox values the oil could still taste terrible. Codex standards seem to be so wide you can drive a bus through.